You asked for it, you got it! A recipe/cooking demo for my oil-free 3-bean vegan chili, utilizing Thrive Market ingredients and fresh farmers market produce. We’re getting psyched up for next weekend’s big vegan chili cook-off at the 2nd annual Long Beach Vegan Festival going down on July 8th! Get the details at: http://www.lbveganfest.com/
Hope you’re having a happy healthy Independance Day extended weekend!
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3 BEAN VEGGIE CHILI
INGREDIENTS:
4-5 cups water
1 cup sprouted brown rice
1 cup TVP (textured vegetable protein) OR 1 cup dried mushrooms
1 can each of pinto, black and kidney beans
1 cup chopped celery
1 cup chopped carrots
1 cup chopped red or yellow bell peppers
4 cups chopped zucchini
1 cup corn kernels
2 cups baby spinach
2 cans fire roasted chopped tomatoes
2 tsp red pepper flakes
1 Tpsp cumin
3 tbsp chilli powder
1/2 tsp black pepper
1/2 tsp oregano
1/4 cup chopped cilantro
1/2 cup nutritional yeast
TOPPINGS:
Chopped avocado
Lime Juice (to taste)
Chives/White Onions Cilantro
This recipe was featured in the ‘Happy Healthy Vegan Cookbook’ released in 2020. Print book or PDF available at shop.happyhealthyvegan.org or via Apple Books or Amazon Kindle.
